THE NEW YORKER
calf, which was nudging her in won-
derment and shivering in the icy wind,
In an hour or so, I knew, somebody
would come and skin the mother (her
hide would bring two dollars), but that
was work for a grown man, I cuddled
the calf across my saddle, covered it with
my slicker, and carried it home. My
mother said it wouldn't live, but I took it
to my room, which was a lean-to back of
the house. I washed it, warmed it by a
stove, and finally got it to take some
hot milk from a bottle. It lived; it grew
fat and was as tame as a house pet, I
milked a Jersey cow so my calf would
have its birthright, and I devised fancy
and probably unscientific mashes, blends,
and gruels, When the calf got its teeth
it browsed on the Bermuda grass on the
lawn,
It was a bull calf, and in due time
I saw it through the operation by which
bull calves become steers, It continued
to thrive. When George Brown, the
cattle-buyer, made his annual rounds
the next year I watched him narrowly
as he bargained with my father and
bought the other calves on the place for
eight dollars a head, It was a bad year
for cattle, he told my father. There
were too many, and a drought was on
the land, There was not any money
anywhere. Bryan might run again, but
that was a long time off. Finally, hav-
ing completed his deal with my father,
Brown turned to me and said he under-
stood I wanted to sell a calf. "I don't
mind taking him off your hands," he
said, using the contemptible phrase of
the born trader. He asked me how
much I wanted' for my calf,
"This," I said truthfully, "is the best
calf in the lot. It's the fattest and it has
no ticks. It has been taken care of."
"I know that," said Brown. "How
much do you want?"
"If the others are worth eight dol-
lars," I said, "this one ought to be worth
ten. Anyhow, I won't take less than
eight dollars."
Gravely, Brown peeled off eight dol-
lars from his roll and handed them to
me. I knew immediately that somehow
I had made a terrible mistake. My father
said nothing about it at supper that night
or afterward, but Brown spread the
story around and I heard a good deal
about it in the next few months, I heard
Aunt Hattie, wife of myoid cowman
uncle, Ernest Walker, say, "I don't see
why they say that kid is so bright." Un-
cle Ernest himself was more tolerant.
"Nothing to worry about," he told me.
"I once lost a whole herd up in Okla-
homa by undertalking it," But on the
whole the deal was humiliating, For
83
FROM THE LARGEST STOCK IN ANY INDIVIDUAL AMERICAN WINERY CELLAR
NationnÍ Distillers t"Jkw 72
to fine hotele. Clubs and restaurants
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Enough at present only for the fine hotels in
New York, Miami, Chicago, Los Angeles, Boston,
San Francisco and New Orleans.
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Pronounced by
Calífornía's dean of wíne makers
A Brandy of Subtle Flavor
remíníscent of the fínest Armagnac
and Cognac brandíes
T HE traditional brandy of California,
vigorous in flavor, fruity, sweet and
mellow has now undergone a change.
Introduction of the slow POt. still
method has tempered the richness that
is inherent in the lush grapes grown on
California's rich soil. A dryer character,
a more subtle flavor has been obtained.
Fine brandies, twO of them by the costly
pot.still method, are blended in flavor.
blending barrels of old world oak to
impan a character that is unique.
Thus is produced a liqueur type
brandy for after-dinner as well as other
brandy occasions.
Though California is traditional in lack
of reticence, it must be given credit for
the generous yield of luscious grape
that brings this fine brandy into being.
Yet, to European methods are due the
refinements and subtleties of a Brandy
unique in this country.
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The Fine Brandy of America now coming
available in increasing quantities each year.
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As inviolable standards permit, more
of this remarkable Lejon Brandy will be
released. You may make its acquaint-
ance now at the finer hotels, clubs and
restaurants. Distributed by National
Distillers Products Corporation, 120
Broadway, New York,
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